sf wrote:
> On Mon, 29 Jun 2009 09:02:54 -0400, "Jean B." > wrote:
>
>> Here, lamb shanks are pretty expensive, esp. when you take that
>> big bone into consideration.
>
> I agree. They're very expensive - and not easy to find either.
>
That seems to be what happens when these things become popular.
Sniff! Another thing I rather liked was lamb riblets. BUT you
never see those--or I should say *I* never see them.

--
Jean B.

sf wrote:
> On Mon, 29 Jun 2009 09:04:02 -0400, "Jean B." > wrote:
>
>> sf wrote:
>>> With this new gas stove, I'm understanding why people don't want to
>>> cook when it's hot... or even warm. I couldn't believe how hot it
>>> made the kitchen last night. I'm starting to wonder if I made a
>>> mistake switching over.
>>>
>> That is where induction really excels. Of course, that gas stove
>> would be really nice when it is cold out.
>
> Between the gas stove and the big screen TV, my house will be toasty!
>
>
>
Fine in winter, but not during the summer.

--
Jean B.

PeterL wrote:
> "Jean B." > wrote in news:7arsbkF2153aqU1
> @mid.individual.net:
>
>
>> Here, lamb shanks are pretty expensive, esp. when you take that
>> big bone into consideration.
>>
>
>
> You know...... we can thank Jamie bloody Oliver for that!! I used to buy
> lamb shanks for my pooch. They were priced at about $1.99kg.
>
>
> Jamie bloody Oliver got on his TV cooking show and showed everyone how
> wonderful, and cheap, and tasty lamb shanks were....... and within a week,
> the price at my supermarket had gone up to $5.99kg.... and it's gone up
> and stayed up in the $8-$12 range ever since.
>
>
>
> So much for cheap dog food!!
>
>
> Bloody Oliver!! :-/
>
Is that what happened! :-(

--
Jean B.

On Tue, 30 Jun 2009 09:26:57 -0400, "Jean B." > wrote:

>sf wrote:
>> On Mon, 29 Jun 2009 09:02:54 -0400, "Jean B." > wrote:
>>
>>> Here, lamb shanks are pretty expensive, esp. when you take that
>>> big bone into consideration.
>>
>> I agree. They're very expensive - and not easy to find either.
>>
>That seems to be what happens when these things become popular.
>Sniff! Another thing I rather liked was lamb riblets. BUT you
>never see those--or I should say *I* never see them.

I finally got to the tiny butcher shop that opened a few blocks from
me months ago. He's very accommodating! All I need to do is tell him
what I want and he'll have it the next day... so lamb shanks are not
going to be a problem anymore. Of course, this comes at a ($$) price
but I want to support my local vendors, especially one like him.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 30 Jun 2009 09:27:29 -0400, "Jean B." > wrote:

>sf wrote:
>> On Mon, 29 Jun 2009 09:04:02 -0400, "Jean B." > wrote:
>>
>>> sf wrote:
>>>> With this new gas stove, I'm understanding why people don't want to
>>>> cook when it's hot... or even warm. I couldn't believe how hot it
>>>> made the kitchen last night. I'm starting to wonder if I made a
>>>> mistake switching over.
>>>>
>>> That is where induction really excels. Of course, that gas stove
>>> would be really nice when it is cold out.
>>
>> Between the gas stove and the big screen TV, my house will be toasty!
>>
>>
>>
>Fine in winter, but not during the summer.

Eggsactly.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jun 29, 7:54*am, "jmcquown" > wrote:
> I'm baking (you could call it roasting, I suppose) a 2 lb. teriyaki
> marinated pork tenderloin, at 375F for about 40 minutes (I'm using a
> thermometer, aiming for 145F before removing it from the oven, to rest
> tented with foil for about 10 minutes to finish cooking.)
>
> I brushed three medium russet potatoes lightly with canola oil, sprinkled
> them with salt, pepper and a little granulated garlic. *They went into *the
> oven shortly before the pork (they take about an hour to cook so the skin
> will turn out nice and crispy, the way I like it.) *I'm also steaming some
> small brussels sprouts. *A simple yet tasty meal. *Of course I'll have
> leftovers, and I don't mind leftovers at all
>
> What's everyone else making for dinner?
>
> Jill

Sounds lovely. My husband and kids are grilling chicken, I am making a
salad of lettuce, tomatoes, peppers, cucumber and mushrooms. On the
side, jacket potatoes and steamed spinach. White chocolate mudcake for
dessert.

"Jean B." > wrote in
:

> PeterL wrote:
>> "Jean B." > wrote in news:7arsbkF2153aqU1
>> @mid.individual.net:
>>
>>
>>> Here, lamb shanks are pretty expensive, esp. when you take that
>>> big bone into consideration.
>>>
>>
>>
>> You know...... we can thank Jamie bloody Oliver for that!! I used to
>> buy lamb shanks for my pooch. They were priced at about $1.99kg.
>>
>>
>> Jamie bloody Oliver got on his TV cooking show and showed everyone how
>> wonderful, and cheap, and tasty lamb shanks were....... and within a
>> week, the price at my supermarket had gone up to $5.99kg.... and it's
>> gone up and stayed up in the $8-$12 range ever since.
>>
>>
>>
>> So much for cheap dog food!!
>>
>>
>> Bloody Oliver!! :-/
>>
> Is that what happened! :-(
>


Sure did!!

This was back in the day when JO was a *huge* hit on TV........ the 'Naked
Chef' series.

But anyways........ he turned dog food into a gourmet dish..... much to
the chagrin of pooches everywhere!!


The same thing happened with beef/ox hearts. I used to buy that for the
pooch as well. Then here in Brisbane some local ethnic chef went on TV and
extolled the wonders of beef heart dishes...... and the damn price jumped
in a week from $2.99kg to almost $5kg!!



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

"jmcquown" > wrote in message
...
> There's usually enough meat left on the bones for making Scotch broth
>
> Jill
Do you like the blends better than the single malts?

In article >,
"Jean B." > wrote:

> sf wrote:
> > On Mon, 29 Jun 2009 09:02:54 -0400, "Jean B." > wrote:
> >
> >> Here, lamb shanks are pretty expensive, esp. when you take that
> >> big bone into consideration.
> >
> > I agree. They're very expensive - and not easy to find either.
> >
> That seems to be what happens when these things become popular.
> Sniff! Another thing I rather liked was lamb riblets. BUT you
> never see those--or I should say *I* never see them.

I think a perfect example of that concept are chicken wings. :-(
I'd like to beat the person that came up with "buffalo wings" over the
head with a wing drumlet!

Wings have always been my favorite part of the chicken, and now they are
nearly as expensive (if not more so) than chicken breasts!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Tue, 30 Jun 2009 13:30:12 -0500, Omelet wrote:

> In article >,
> "Jean B." > wrote:
>
>> sf wrote:
>>> On Mon, 29 Jun 2009 09:02:54 -0400, "Jean B." > wrote:
>>>
>>>> Here, lamb shanks are pretty expensive, esp. when you take that
>>>> big bone into consideration.
>>>
>>> I agree. They're very expensive - and not easy to find either.
>>>
>> That seems to be what happens when these things become popular.
>> Sniff! Another thing I rather liked was lamb riblets. BUT you
>> never see those--or I should say *I* never see them.
>
> I think a perfect example of that concept are chicken wings. :-(
> I'd like to beat the person that came up with "buffalo wings" over the
> head with a wing drumlet!
>
> Wings have always been my favorite part of the chicken, and now they are
> nearly as expensive (if not more so) than chicken breasts!

it's a shame, really. but think of how he chickens feel about it.

your pal,
blake

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> sf wrote:
>>> On Mon, 29 Jun 2009 09:02:54 -0400, "Jean B." > wrote:
>>>
>>>> Here, lamb shanks are pretty expensive, esp. when you take that
>>>> big bone into consideration.
>>> I agree. They're very expensive - and not easy to find either.
>>>
>> That seems to be what happens when these things become popular.
>> Sniff! Another thing I rather liked was lamb riblets. BUT you
>> never see those--or I should say *I* never see them.
>
> I think a perfect example of that concept are chicken wings. :-(
> I'd like to beat the person that came up with "buffalo wings" over the
> head with a wing drumlet!
>
> Wings have always been my favorite part of the chicken, and now they are
> nearly as expensive (if not more so) than chicken breasts!

Right on! The same goes for short ribs. They used to be
dirt cheap. Now they're "gourmet" and expensive. My grandmother
and mother always used short ribs for vegetable soup and so did
I until they got expensive. And chicken wings are the best part
of the chicken - high skin to meat ratio and dark meat (although
the meat towards the shoulder end of the little drumstick is starting
to resemble white meat - that's why I prefer the second joint!)
They used to practically give them away. Nowadays they're even
relatively costly at Walmart! Damn!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
blake murphy > wrote:

> On Tue, 30 Jun 2009 13:30:12 -0500, Omelet wrote:
>
> > In article >,
> > "Jean B." > wrote:
> >
> >> sf wrote:
> >>> On Mon, 29 Jun 2009 09:02:54 -0400, "Jean B." > wrote:
> >>>
> >>>> Here, lamb shanks are pretty expensive, esp. when you take that
> >>>> big bone into consideration.
> >>>
> >>> I agree. They're very expensive - and not easy to find either.
> >>>
> >> That seems to be what happens when these things become popular.
> >> Sniff! Another thing I rather liked was lamb riblets. BUT you
> >> never see those--or I should say *I* never see them.
> >
> > I think a perfect example of that concept are chicken wings. :-(
> > I'd like to beat the person that came up with "buffalo wings" over the
> > head with a wing drumlet!
> >
> > Wings have always been my favorite part of the chicken, and now they are
> > nearly as expensive (if not more so) than chicken breasts!
>
> it's a shame, really. but think of how he chickens feel about it.
>
> your pal,
> blake

At that point, I doubt they feel at all dear!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

wrote:
>I take it you aren't suffering through 100+ degrees out there. I
>won't be touching the oven for quite awhile. It's even too hot to use
>the grill (not much shade in my backyard).

I just returned from twelve generally hot and humid days in southeastern
Missouri visiting my fiancee's family. I couldn't think about doing much of
anything.

Orlando

wrote:
>I'd like to beat the person that came up with "buffalo wings" over the
>head with a wing drumlet!
>Wings have always been my favorite part of the chicken, and now they are
>nearly as expensive (if not more so) than chicken breasts!

Given Buffalo wings' ubiquity, you'd think they'd be as dirt cheap as breasts.
Wings used to be practically given away. The irony is that they obviously
contain much less meat than breasts and are pretty skin heavy. I nonetheless
love them to death, although I hate that nasty Buffalo sauce which generally
tastes like nothing more than butter and hot sauce. Give me garlic or barbecue
wings any day over that Buffalo slop.

Orlando

Orlando Enrique Fiol wrote:
> wrote:
>> I'd like to beat the person that came up with "buffalo wings" over the
>> head with a wing drumlet!
>> Wings have always been my favorite part of the chicken, and now they are
>> nearly as expensive (if not more so) than chicken breasts!
>
> Given Buffalo wings' ubiquity, you'd think they'd be as dirt cheap as breasts.
> Wings used to be practically given away. The irony is that they obviously
> contain much less meat than breasts and are pretty skin heavy. I nonetheless
> love them to death, although I hate that nasty Buffalo sauce which generally
> tastes like nothing more than butter and hot sauce. Give me garlic or barbecue
> wings any day over that Buffalo slop.
>
Chicken wings used to be about the cheapest meat you could get. Buffalo
wings are very popular around here. The real sauce us just Franks sauce
and margarine (or butter) but there is nothing at all nasty about that
IMO, though it helps to have a beer or three with the wings. The price
of wings has soared. They are no longer cheap. In fact, they are now the
most expensive cut of chicken. I can have a good feed of boneless
skinless breast for a lot less than enough wings to bother cooking them.

Ox tails and beef short ribs have gone the same route. It is now cheaper
for me to buy steaks than to get ox tails or short ribs, and a hell of a
lot less work to coo them.

Dave Smith wrote:
> Orlando Enrique Fiol wrote:
>> wrote:
>>> I'd like to beat the person that came up with "buffalo wings" over
>>> the head with a wing drumlet!
>>> Wings have always been my favorite part of the chicken, and now they
>>> are nearly as expensive (if not more so) than chicken breasts!
>>
>> Given Buffalo wings' ubiquity, you'd think they'd be as dirt cheap as
>> breasts. Wings used to be practically given away. The irony is that
>> they obviously contain much less meat than breasts and are pretty skin
>> heavy. I nonetheless love them to death, although I hate that nasty
>> Buffalo sauce which generally tastes like nothing more than butter and
>> hot sauce. Give me garlic or barbecue wings any day over that Buffalo
>> slop.
>>
> Chicken wings used to be about the cheapest meat you could get. Buffalo
> wings are very popular around here. The real sauce us just Franks sauce
> and margarine (or butter) but there is nothing at all nasty about that
> IMO, though it helps to have a beer or three with the wings. The price
> of wings has soared. They are no longer cheap. In fact, they are now the
> most expensive cut of chicken. I can have a good feed of boneless
> skinless breast for a lot less than enough wings to bother cooking them.
>
> Ox tails and beef short ribs have gone the same route. It is now cheaper
> for me to buy steaks than to get ox tails or short ribs, and a hell of a
> lot less work to coo them.
>
I was going to mention ox tails too. Sniff.

--
Jean B.

In article >,
Orlando Enrique Fiol > wrote:

> wrote:
> >I'd like to beat the person that came up with "buffalo wings" over the
> >head with a wing drumlet!
> >Wings have always been my favorite part of the chicken, and now they are
> >nearly as expensive (if not more so) than chicken breasts!
>
> Given Buffalo wings' ubiquity, you'd think they'd be as dirt cheap as
> breasts.
> Wings used to be practically given away. The irony is that they obviously
> contain much less meat than breasts and are pretty skin heavy. I nonetheless
> love them to death, although I hate that nasty Buffalo sauce which generally
> tastes like nothing more than butter and hot sauce. Give me garlic or
> barbecue
> wings any day over that Buffalo slop.
>
> Orlando

I won't buy pre-sauced wings.

Right now, there are frozen bags of wings at the store in #5 bags.
Calculating the price per lb., they are around a buck fifty.

I've not bought any. Drumsticks were $.88 per lb. this morning and so
were whole fryers.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Dave Smith > wrote:

> Chicken wings used to be about the cheapest meat you could get. Buffalo
> wings are very popular around here. The real sauce us just Franks sauce
> and margarine (or butter) but there is nothing at all nasty about that
> IMO, though it helps to have a beer or three with the wings. The price
> of wings has soared. They are no longer cheap. In fact, they are now the
> most expensive cut of chicken. I can have a good feed of boneless
> skinless breast for a lot less than enough wings to bother cooking them.
>
> Ox tails and beef short ribs have gone the same route. It is now cheaper
> for me to buy steaks than to get ox tails or short ribs, and a hell of a
> lot less work to cook them.

Same goes for Lengua. I like that quite a bit but rarely cook it.

I'm just grateful that Barbacoa and Sweetbreads are still fairly cheap.
I've been grilling sweetbreads whole lately and just trimming them.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe: